French Onion Soup

French Onion Soup

French Onion Soup

Recipe by GeeDeeCourse: SoupsCuisine: French


Prep time


Cooking time






Total time





There,s nothing more comforting on a cold winters days than a bowl of hot French onion soup. Especially with that slice of toasted French baguette topped with melted Gruyere cheese. Delicious!!


  • For the Soup
  • 2 tbsp plain flour

  • 60 g unsalted butter

  • 1 kg white onions cut into 3mm slices

  • 2 tsp sea salt

  • ½ tsp freshly ground black pepper

  • 200 ml dry white wine

  • 1.5 litres rich beef stock

  • 1 tsp caster sugar

  • Flat-leaf parsley finely chopped

  • For the Croutons
  • 1 medium french baguette cut into 1″ rondelles

  • grated gruyere cheese

  • 2 tbsp Brandy (optional)


  • For the Soup
  • Preheat the oven to 170°C/330°F/Gas Mark 3½.
  • The first step is to cook out the flour to add more colour and flavour to the soup.
  • Spread the flour evenly over a small baking tin and place in the oven for about 30 minutes.
  • Halfway through the baking process agitate the flour a little to get an even bake.
  • Place a large non-stick saucepan over a fairly high heat and add the butter.
  • When the butter has melted and fairly hot without colouring add the sliced onions
  • Add the sugar and season with the salt and pepper.
  • Let the onions sweat off until nice and soft, stirring frequently
  • Turn the heat down slightly and let the onions continue to cook out for a further 20 minutes or so until they are a nice dark brown in colour.
  • Keep an eye on the onions by stirring every 2–3 minutes to prevent them from burning.
  • Whilst stirring scrape the bottom and sides of the pan to incorporate any caramelised bits of onion.
  • How long you let the onions cook depends on how dark you want your finished soup to be. If you feel you want to cook the onions longer than 20 minutes, feel free
  • Once the onions are the desired colour, stir in the baked flour and mix thoroughly to combine all the liquid.
  • Gradually stir in the white wine a little a time to avoid lumps of flour, and let the mixture simmer for about 5 minutes
  • Now add the stock gradually and stirring all the time, bring back to the boil, turn the heat down to a simmer for 10 minutes.
  • Taste before serving and season with salt and pepper if necessary. Stir in the brandy if you want to now.
  • For the Croutons
  • To make the croutons, slice the baguette (depending on how many servings you are preparing) into even slices approx 1″ thick, lay them out on a baking tray and sprinkle with olive oil
  • Place in the oven at about 450°c/230°f and bake the for 5/6minutes
  • Remove from the oven and turn the croutons over, top with grated gruyere cheese
  • Either place back in the oven until the cheese has slightly browned or place under a hot grill to achieve the same result.
  • Ladle the soup into individual soup bowls and place a crouton on top sprinkle with chopped parsley and serve.

Recipe Video